CAZUELA
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. -Louise Schmid, Marshall, Minnesota
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
Nutrition Facts : Calories 416 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 968mg sodium, Carbohydrate 67g carbohydrate (12g sugars, Fiber 8g fiber), Protein 23g protein.
CAZUELA DE VACA (BEEF AND PUMPKIN STEW)
This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.
Provided by damasio
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Cut the piece of beef into 6 large chunks (one per serving). Place the beef into a large saucepan; pour in the beef broth and water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
- Stir the polenta into the stew along with the potatoes and onion. Cover and simmer for 15 minutes. Cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. Stir in the oregano and paprika during the last 5 minutes.
- Season to taste with salt and pepper. Ladle into serving bowls, and sprinkle with chopped cilantro.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 34.6 g, Cholesterol 48.1 mg, Fat 10.6 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 3.8 g, Sodium 161.4 mg, Sugar 7.3 g
CAZUELA- CHILEAN CHICKEN STEW
This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.
Provided by darthlaurie
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup kettle or Dutch oven, place chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- Serve over rice in a shallow soup bowl; pass hot pepper sauce, salt, pepper and cilantro or parsley.
ABUELA'S TAMAL EN CAZUELA - GRANDMA'S TAMALE CASSEROLE
OH MY! Everyone on the Crew LOVED this dish when we prepared it. The recipe has just the right amount of meat for our liking, however you could definitely omit it entirely and turn this into a delicious vegan recipe as well. We substituted juice from a navel orange in place of the sour orange and it turned out great. YUM!
Provided by Jennie Pagano
Categories Casseroles
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Mix garlic, salt, pepper, oregano, cumin, sour orange and lime juices.
- 2. Pour over pork and let it stand for 10 minutes.
- 3. Heat oil in a large pot and add the pork, reserve the marinade. Brown the pork and then remove from the pan.
- 4. In same pan, cook the onion and bell pepper until the onion is translucent (a couple of minutes).
- 5. Stir in tomato sauce, wine, marinade, pork, corn meal and warm water.
- 6. Reduce heat, cover the pan and let it simmer for about an hour. Stir occasionally.
- 7. **If it's too thick you can add some more water while it simmers.**
ARGENTINE CHICKEN STEW (CAZUELA GAUCHO)
Here's a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
Provided by Mirj2338
Categories Stew
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat some oil in a Dutch oven.
- Dredge the chicken pieces in seasoned flour.
- Saute the chicken until golden brown on all sides.
- Remove chicken and set aside.
- If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
- Remove vegetables and set aside.
- Saute onions until limp and translucent.
- Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
- Return chicken and sauteed vegetables to the pan.
- Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
- Bring to a boil, cover, and reduce the heat to a simmer.
- Cook for 20 minutes and add barley and corn cob slices.
- Cover and continue cooking for 30 minutes.
- Add green beans and thawed peas and cook for 10 additional minutes.
- Beat the egg.
- Add a little of the hot liquid from the pan and beat the egg vigorously.
- Add the egg to the pot and stir.
- Cook for an additional 5 minutes.
- Taste the stew and correct the seasoning, if necessary.
- Serve the stew in soup plates or deep dinner plates with a rim.
CAZUELA DE AVE (CHILEAN CHICKEN STEW)
Found on CaribM's blog for play in Culinary Quest 2014.
Provided by Beth Renzetti
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil.
- 2. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.
- 3. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.
ROASTED SHRIMP IN CAZUELA
Steps:
- Preheat the oven to 400 degrees F.
- Toss together the oil, chiles, thyme, garlic and some salt and pepper on a baking sheet. Roast until the oil is fragrant, about 10 minutes.
- Remove the baking sheet from the oven and add the shrimp, tossing with tongs to coat in the mixture. Roast until the shrimp are pink and just cooked through, about 8 minutes. Remove and drizzle with a splash of sherry vinegar and garnish with parsley. Serve with baguette slices.
BRAISED LAMB CHOPS EN CAZUELA WITH POTATO-ARTICHOKE GRATIN AND RED WINE REDUCTION
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced.
- Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender.
- Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste.
- Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley.
- Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes.
- Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices.
- Preheat oven to 375 degrees F.
- Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme. Repeat to make 5 layers ending with a layer of potatoes. Combine the cheese and bread crumbs and sprinkle over the top.
- Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly. Let rest 10 minutes before cutting.
POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)
recipe courtesy of Andy Natal from Torrance, California Prep time is marinating time. May take 1 hr. to cook.
Provided by Elaniemay
Categories Chicken
Time 4h45m
Yield 1 Chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
- Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
- For easier cooking and serving, you can cut chicken up in pieces.
- before marinating. You can add peeled and diced potatoes if you wish.
Nutrition Facts : Calories 850.2, Fat 63.2, SaturatedFat 16.5, Cholesterol 243.8, Sodium 811.5, Carbohydrate 4.1, Fiber 0.5, Sugar 1.5, Protein 57.7
CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)
If you like pumpkin pie but want something just a little different give this a try. The filling does take time but it is well worth the effort.
Provided by curly top
Categories Pie
Time 2h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peel sweet potatoes and cut into chunks.
- Place in shallow baking pan in 1/2 inch water.
- Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
- Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
- Remove sweet potatoes from baking pan and mash.
- Process in blender until smooth.
- Strain the baking liquid, discarding the solids.
- Reserve 1/4 cup liquid, add fresh water if needed.
- If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
- Filling:.
- Beat together sweet potato and pumpkin purees until well blended.
- Beat in eggs, melted butter and reserved spice liquid.
- In separate bowl mix together the sugars, flour and salt.
- Add the sugar-flour mix to the pumpkin and stir until well blended.
- Blend in coconut milk.
- Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
- If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
- Let pie cool completely before topping.
- Topping:.
- On high speed beat cream and sugar until high peak form.
Nutrition Facts : Calories 621.5, Fat 32.3, SaturatedFat 18.5, Cholesterol 135, Sodium 482.4, Carbohydrate 79.2, Fiber 3.9, Sugar 47.8, Protein 6.8
BISTEC EN CAZUELA
Make and share this Bistec En Cazuela recipe from Food.com.
Provided by Yesi09
Categories Steak
Time 35m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a medium skillet. Add sliced onion and bell pepper, when onions are translucent add the minced garlic. Lower the heat and saute until bell pepper slices are soft. Do not brown.
- Add tomato sauce and puree. Stir well bring the heat to medium high.
- When the mixture stars bubbling lower the heat; cook for 10 minutes stirring frequently.
- Add the cup of wine and mix well.
- Add the oregano and cumin powders and the bay leaves.
- Add 1 teaspoon salt and pepper to taste. Simmer for 5 minutes.
- Spray the bottom of a heavy Dutch oven with Pam.
- Sprinkle the steaks with salt and pepper and place them on the bottom of the pan. Pour the sauce over adding a cup of water.
- Simmer until the steaks are tender. If it starts drying out, add small amounts of water when necessary. This can be cook faster in a pressure cooker. Place the grid from the pressure cooker on the bottom of the pan, spray with Pam. Proceed just as above.
- Cook 20 minutes after the pressure is obtained.
- Serve with white rice.
Nutrition Facts : Calories 294.1, Fat 16.5, SaturatedFat 2.5, Sodium 951.7, Carbohydrate 28.7, Fiber 12.9, Sugar 6.5, Protein 4.6
PUERTO RICAN DISHES, FROM THE SPICY TO THE SWEET CAZUELA
Provided by Elaine Louie
Categories casseroles, side dish
Time 2h15m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Line the bottom and sides of a 9 1/2-inch springform pan with greased waxed paper or parchment paper.
- In a small pot, combine 3/4 cup water, ginger, cinnamon, star anise and cloves. Boil for 5 minutes, strain and reserve liquid. Discard spices.
- In a large saucepan, bring three quarts of water to a boil. Add sweet potatoes and boil for 10 minutes. Add taro and boil for 5 minutes, then add pumpkin and boil for 20 minutes. Drain and press through a food mill.
- Using an electric mixer, beat together coconut milk, eggs, sugar, salt, flour and reserved liquid. Combine with pureed vegetables and mix well by hand. Pour into pan and bake for 1 1/2 hours. Cool for 20 minutes in pan. Serve warm.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 199 milligrams, Sugar 29 grams, TransFat 0 grams
CAZUELA
Puerto Rican cazuela, a richly spiced crustless pie with a texture between thick custard and bread pudding, is a unique dessert with a complex history. The name means "cooking pot" in Spanish, and the key ingredients - batata (white sweet potato), pumpkin and coconut milk - and the traditional cooking process speak to the island's African ancestry. Flavored with ginger, cloves, cinnamon and anise, this dish also includes spices brought to the Caribbean during the spice trade. Cazuela has been prepared since at least the 19th century, and today it's largely reserved for holidays. This version is an adaptation of the classic, with sweet plantain added for flavor, and a tip for using canned ingredients. While this dessert may seem challenging at first glance, it is incredibly adaptable and can be prepared days in advance in a casserole dish, ramekins or even foil cupcake tins.
Provided by Von Diaz
Categories pies and tarts, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 18
Steps:
- If using banana leaves, soften them by gently heating each side, turning continuously, over an open gas burner until pliable, about 1 or 2 minutes. (If your banana leaves are already soft and pliable, you can skip this step.) Tuck leaves into a 2.5-liter baking dish, overlapping as needed to cover the bottom and sides, and trimming any pieces that go over the edge of the dish with a sharp pair of scissors. Grease the banana leaves, or 10 (8-ounce) ramekins with 1/2 tablespoon of softened butter. If using ramekins, arrange on a rimmed baking sheet.
- Bring 3 quarts of water to a boil over high heat in a large pot. Add the anise pods and 1 teaspoon salt, then add the sweet potato and boil for 10 minutes. Add the pumpkin and plantain, and boil for another 15 to 20 minutes, until everything is fork tender. (Adding these ingredients in batches ensures they cook evenly, and that the pumpkin, in particular, doesn't fall apart.) Transfer to a large mesh strainer, discard the anise pods, rinse with cold water and let drain fully.
- While the sweet potatoes boil, heat the oven to 400 degrees. In a small bowl, combine the coconut milk, eggs, brandy, and vanilla. In a medium bowl, combine the cinnamon, ginger, cloves, sugar, flour and remaining 1 teaspoon salt.
- Transfer sweet potato, pumpkin and plantain to the bowl of a stand mixer fitted with a whisk attachment, or a large mixing bowl if using a handheld electric mixer. Let cool for 5 to 10 minutes, then add remaining 3 tablespoons of softened butter and blend on medium speed until smooth, about 3 minutes. Add wet ingredients and blend to fully incorporate. Add dry ingredients and blend until mixture is silky smooth and resembles a loose pudding, about 2 minutes.
- Fold in raisins using a spatula, then pour the mixture into the prepared baking dish or ramekins, and bake for 45 minutes to 1 hour (40 to 50 minutes if using ramekins). Test by poking the center with a toothpick or skewer; if it doesn't come out clean, bake for 5 to 10 more minutes. The cazuela should be firm with a golden top.
- Remove from the oven and place on a wire rack to fully cool, about 30 minutes. Cazuela should separate easily from banana leaves or buttered ramekins, and either be eaten directly from the container, or flipped onto a plate. If you plan to unmold, turn the cazuela out onto a large rectangular platter, then peel off and discard the banana leaves, if using. Serve topped with whipped cream and toasted coconut or dark chocolate shavings, or a combination.
TOMATO, FETA, AND RED PEPPER CAZUELA
In this easy tapas-inspired appetizer, creamy feta cheese is topped with a mix of red peppers, lemon zest, olives, and the juiciest tomatoes you can find. Let everything meld together, then warm it up in the oven and serve with toasted pita, naan, or lavash to sop it all up.
Provided by Sarah Copeland
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place peppers directly over a gas flame (or char under the broiler), turning occasionally, until blackened and blistering, about 10 minutes. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife or paper towel. Remove and discard stems, ribs, and seeds. Cut into 1-inch pieces.
- Divide feta between 4 small baking dishes or cazuelas (or use one 10-inch ovenproof skillet); top with tomatoes, roasted peppers, zest, and olives. Season with pepper and drizzle with oil.
- Cover each dish with parchment-lined foil and transfer to a rimmed baking sheet. (Or, if using a skillet, place directly on oven rack.) Bake until warmed through, 10 to 15 minutes; uncover and continue baking until cheese is lightly browned, 10 to 15 minutes more. Lightly char pitas over flame (or under broiler) and serve on the side.
HUEVOS Y CHORIZO CAZUELA(EGGS & CHORIZO CASSEROLE)
Delicious breakfast casserole that I came up with based on traditional Mexican breakfast fare, Chorizo con Huevos, or simply Chorizo with Eggs. This recipe freezes and stores very well. I like to take this to work and heat it up, in the microwave, for an easy breakfast on the fly. Serve with a nice dollop of Crema or Sour Cream...
Provided by Michael Hall
Categories Breakfast Casseroles
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 Deg.
- 2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
- 3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
- 4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
- 5. Drain sausage mixture and layer evenly over top of potatoes and onion.
- 6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
- 7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
- 8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
- 9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
- 10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.
OYSTER CASSEROLE (OSTIONES EN CAZUELA)
This Mexican dish has a hot and creamy tomato sauce, seasoned with ground cumin, allspice and red pepper. I used saltines in this dish. Posted for ZWT 4.
Provided by mary winecoff
Categories South American
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain shucked oysters. Mix oysters and tomatoes. Arrange in an ungreased oblong baking dish. Pour 1/4 cup of the half-and-half over mixture.
- Mix the remaining ingredients except lemon wedges and remaining half-and-half. Sprinkle over oysters and tomatoes.
- Pour remaining half-and-half over crumb mixture. Cook uncovered at 375 degrees until light brown, about 30 minutes. Garnish with lemon or lime wedges.
Nutrition Facts : Calories 567.3, Fat 30.3, SaturatedFat 17.5, Cholesterol 128.8, Sodium 606.3, Carbohydrate 56.1, Fiber 2.3, Sugar 1.9, Protein 17.8
CAZUELA DE ELSA
Provided by Barbara Kafka
Categories dinner, casseroles, one pot, main course
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a glass or ceramic dish (14 by 11 by 2 inches), combine carrots, onions and sweet potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent 5 minutes.
- Uncover carefully. Add chicken, garlic, salt and water. Arrange chicken pieces so they do not touch. Cover tightly with microwave plastic wrap. Cook at 100 percent 10 minutes.
- Uncover carefully and stir, pushing chicken pieces from center of dish toward the outside, and pieces from the outside toward the center. Turn each piece over.
- Scatter tomatoes, green pepper, corn and coriander over chicken. Cover tightly and cook at 100 percent 7 minutes. Uncover and season to taste with peppe
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 20 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1091 milligrams, Sugar 8 grams, TransFat 0 grams
POLLO A LA CAZUELA ESTILO ITALIANO
Dos favoritos, el pollo y el toque italiano, se unen en este platillo que requiere poco trabajo y una sola sartén.
Provided by My Food and Family
Categories Recetas de cena
Time 35m
Yield Rinde 4 porciones.
Number Of Ingredients 5
Steps:
- Rocía una cacerola grande con aceite en aerosol y cocina y revuelve el pollo durante 5 min. a fuego medio-alto. Añade el pimiento verde y la cebolla; cocínalos 5 min. o hasta que el pollo esté bien cocido y los vegetales tiernos.
- Incorpora los tomates, el agua y los macarrones. Hazlos hervir; tapa la cacerola.
- Hierve esto a fuego lento durante 10 min. o hasta que los macarrones estén tiernos, revolviendo de vez en cuando. Incorpora la mezcla para salsa de queso.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAZUELA DE POLLO A LA MEXICANA
Steps:
- Calienta el horno a 375ºF.
- Cocina, revolviendo a fuego medio por 2 min., el pollo con el comino en una sartén antiadherente, rociada con aceite en aerosol. Añade el pimiento; cocínalo 2 min., revolviendo de vez en cuando. Incorpora la salsa; cocina por 2 min. Agrega el queso neufchatel; cocínalo 2 min. o hasta que el queso se derrita. Incorpora los frijoles y los tomates.
- Pon 1/3 de la mezcla de pollo en una fuente para hornear cuadrada de 8 pulgadas rociado con aceite en aerosol; cúbrela con 1 tortilla y la mitad de la mezcla de pollo restante y la mitad del queso. Cubre esto con la tortilla restante y la mezcla de pollo; tápalo.
- Hornea 20 min. o hasta que esté completamente caliente. Espolvoréalo con el resto del queso desmenuzado. Hornéalo, destapado, por 5 min. o hasta que el queso se derrita.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HUEVOS EN CAZUELA (MEXICAN BAKED EGGS)
A Mexican Egg Brunch dish served in individual dishes is posted per request. You can always vary the chiles (sweet or hot) according to amount of heat desired. If fresh chiles are not available canned will also work (skipping step 3 - roasting the chiles). Recipe source: Bon Appetit (October 1981)
Provided by ellie_
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat broiler.
- Butter 4 2-cup souffle or other individual baking dishes and set aside.
- Arrange the chiles on a broiler pan and broil 3 inches from heat, turning until charred (5-10 minutes). Transfer to plastic or paper bag and seal tightly. Let steam for 10 minutes. Peel chiles and cut in half. Discard seeds, veins and cores. Rinse under cold water and dry. Cut into julienne. Set aside.
- In a large saucepan melt butter over medium heat. Add onion and garlic and cook until translucent, stirring occasionally (10 minutes). Add chiles and cook another 5 minutes. Remove from heat.
- Stir in tomato and ham (or sausage).
- Return to heat and cook until liquid is absorbed. Season with salt and pepper.
- Using a slotted spoon divide mixture among dishes. (May be prepared one day ahead and refrigerated).
- To serve: preheat broiler.
- Warm dishes in broiler for 2 minutes.
- Break 2 eggs into each dish and season with salt and pepper. Sprinkle with enough cheese to cover yolks completely.
- Broil eggs as close to heat source as possible until whites are firm and cheese is melted and brown (3-5 minutes).
- Serve with tortillas and butter (if desired) or salsa.
Nutrition Facts : Calories 374.4, Fat 28.2, SaturatedFat 14.5, Cholesterol 476.1, Sodium 405.9, Carbohydrate 7.8, Fiber 1.3, Sugar 4.3, Protein 22.6
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